Recipe Method Of Blueberry Fudge Cake

Who doesn't love fudge cakes?  I bet everyone does. I'll make your normal classic fudge cake into something that will satisfy your sweet tooth cure your late-night cravings.
The blueberry fudge cake.  It is just simply BREATHTAKING.

Recipe Method Of Blueberry Fudge Cake

Follow these simple steps to make an amazingly moist and delicious cake.
  • ·        3 cups cake flour
  • ·        1 Tablespoon baking powder
  • ·        2 1/2 cups sugar
  • ·        1 1/2 cups unsalted butter (softened) 
  • ·        1 teaspoon salt
  • ·        5 large eggs
  • ·        1 cup whole milk (divided)
  • ·        Juice and zest from 4 medium lemons (about 1/3 cup juice)
  • ·        1 teaspoon vanilla extract

  • ·        2 cups sugar
  • ·        8 egg whites
  • ·        2 1/2- 3 cups unsalted butter
  • ·        3 cups blueberries (frozen or fresh)
  • ·        1 Tablespoon dried lavender flowers
  • ·        1 Tablespoon vanilla extract

Let's get started ...
Grab a stand mixer and beat cake flour, baking powder, sugar and salt. Add 3/4th cup of milk and softened unsalted butter that should be cut into cubes. Mix until a mixture is formed.
Now take another small bowl, quickly add eggs, lemon juice, zest, vanilla extract and remaining milk i.e. 1/4th.
Now you have to pour this liquidy mixture into a large bowl of flour-butter mixture that you have already made, make sure that you have to add the liquidy mixture slowly and in thirds.
Now seize two baking pan and evenly divide the paste or mixture that you have made. Bake for about 30 to 35 minutes.
You can even check if the cake is baked accurately or not by inserting a toothpick in the center and if it comes out clean then consider your cake is perfectly baked.
After that let the pan to cool for 10 minutes then take off the cake and put it on a wire rack.
By using a saran wrap, cover the cake and refrigerate. You can even freeze until cold.
Note that the layers are easier to cut when the cake is cold.
Grab a saucepan, cook the lavender flowers and blueberries over medium heat.
Pour the saucepan mixture into a food processor and combine thoroughly. Set the juice aside to cool and filter out the pulp.
Get hold of a double boiler, heat the egg whites and sugar until the sugar has dissolved and it should be warm enough to touch.
Add to the food processor and now cut the softened butter into pieces. You must add these butter pieces few at a time, starting with 2 1/2 cups till the butter-cream becomes thick.
If your butter-cream isn't thick enough, then add 1/2 cup of butter again.
Now add the blueberry juice and vanilla, for that you must first reduce the speed of the food processor.
Start beating again until it forms a paste.
Take out both the cakes from the refrigerator. If you want to make a four-layered cake, then cut each cake into two or you can even skip this step.
Place first layer on the cardboard cake around or you can even use a simple plate. spread the butter-cream on the top of the upper layer of cake and then put the second layer of cake on the butter-cream pressing down the cake tightly until the butter-cream has reached the edges.
Now smoothly cover the whole cake by spreading the butter-cream.
Put the cake inside the refrigerator to cool.
After that you can do the decoration. As you can see i have made spiral roses, you can do that or any fancy decoration you are willing to do.

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1 comment:

  1. Thank you for this wonderful recipe. I will make this one for my anniversary.